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Chef Kim Dae-seok reveals his 31 years of expertise. Today, I'll share a recipe for pickled melon. ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ Cup measurements are based on 200mL (1 cup full of paper cups) Spoon measurements are based on a common rice spoon at home. ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ 1. 12 melons (2.7kg) 2. 3 cups of corn syrup (600mL) 3. 1 cup of vinegar (you can add as much as you like, it depends on your preference) 4. 1 cup of sea salt (200mL) 5. 1 cup of soju (for first time use), Soju 1 cup (use after 4 days) Pickled Melon Salad - 2 slices pickled melon, 1/2 tbsp red pepper powder, 1/3 tbsp minced garlic, 1/2 tbsp sesame seeds (sesame powder), 1/2 tbsp plum extract, 1/2 tbsp sesame oil, a pinch of green onion Cold Melon Soup - 2 slices pickled melon, 1/2 cup pickling broth, 1 tbsp plum extract, 1/3 tbsp minced garlic, 1 Cheongyang pepper, 1/2 red pepper, 1/4 tbsp anchovy sauce, 1 1/2 cups water, 12 ice cubes #ChefKimDaeSeok #PickledMelon